How to Set Up a Charcoal Grill for Indirect Grilling

As noted earlier, when grilling using the indirect method, the food is cooked next to, not directly over, the fire. You position the coals on either side of the grill, leaving the center bare.

When grilling food that requires several hours of cooking using the indirect method, you’ll need to replenish the coals and wood chips (if you are using them) every hour. The easiest way to do this is to add twelve unlit pieces of charcoal to each side. Leave the grill uncovered until they light (they will light in a covered grill, but you may get an acrid-tasting smoke on the food). The drawback of this method is that you lose heat when you uncover the grill, lengthening the cooking time, and letting out flavorful smoke, if you’re using wood. I prefer to light a fresh batch of charcoal in a chimney starter on the side and add the coals to the side basket.